Turkey Pot Pie Recipe

"A Perfect Way To Use Leftover Turkey. This Pie Tastes Delicious And Feed Up To Eight Hungry People."

1 recipe pastry (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, chopped
2 stalks celery, chopped

2 carrots, diced
3 tablespoons dried parsley
1 teaspoon oregano
Salt and pepper to taste

2 chicken bouillon cubes
2 cups water
3 potatoes, peeled and diced

1 1 / 2 cups diced cooked turkey
3 tablespoons of flour
Cup milk 1 / 2
  1. Preheat the oven to 425 degrees F (220 ° C). Roll out bottom pie crust, press into 10 inch cake pan and set aside.
  2. Melt 2 tablespoons butter in large skillet over medium heat, add onion, celery, carrot, parsley, oregano, salt and pepper. Cook and stir until vegetables are tender. Stir in broth and water. Bring mixture to a boil. Add potatoes and cook until tender but firm.
  3. In a medium saucepan, melt remaining 2 tablespoons butter. Add turkey and flour. Add milk and heat through. Add the turkey mixture into vegetable mixture and cook until thickened. Cool slightly, then pour the mixture into the baked pie shell. Roll out top crust and place on top of filling. Flute edges, and make four cuts in the upper crust to release steam.
  4. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 ° F (175 degrees C) and cook for 20 minutes or until crust is golden.


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